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Lactobacillus crustorum KH: Novel Prospective Probiotic Strain Isolated from Iranian Traditional Dairy Products

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Abstract

In recent years, exploring novel probiotic strains for therapeutic intervention has been raised due to the significant increase in market demand. This study aimed to investigate the certain probiotic properties of 15 Lactobacillus isolates from Iranian traditional dairy products. Among them, a novel potential probiotic strain was isolated and identified as Lactobacillus crustorum. The characteristics of potential probiotics were examined in terms of resistance to acidity, bile, and salinity as well as antibiotic tolerance and antibacterial activity. L. crustorum KH has shown tolerance property to bile (0.3 % w), acidity (pH 2–9), and salinity (1–5 % NaCl) and strong antibacterial activity against tested enteropathogens by well-diffusion assay. Furthermore, in vivo study and histological assays were performed to study whether live and heat-killed cells of L. crustorum KH are able to protect against the challenge of Escherichia coli O157:H7 in the gastrointestinal tract of mice used as an experimental model. Therefore, heat-killed and live cells of L. crustorum KH were inoculated by gavage to different groups of 4–6-week-old female BALB/c mice in doses of 108 colony-forming unit (CFU)/dose. Thereafter, these mice were challenged with E. coli O157:H7 also inoculated in the gastrointestinal tract (GIT) of the animals. The results showed that heat-killed cells of L. crustorum KH exert a protective effect against E. coli O157:H7 colonization at different degrees, being lower than that produced by viable cells.

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Acknowledgments

This work was financially supported by the Iran National Science Foundation (INSF, GNo: 90000339) to K.A. Noghabi.

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Authors and Affiliations

  1. Division of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), P.O. Box 14155-6343, Tehran, Iran

    Hakimeh Sharafi, Venos Derakhshan, Mojgan Paknejad, Leila Alidoust, Azadeh Tohidi, Majid Pornour, Hamidreza Hajfarajollah, Hossein Shahbani Zahiri & Kambiz Akbari Noghabi

Authors
  1. Hakimeh Sharafi
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  2. Venos Derakhshan
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  3. Mojgan Paknejad
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  4. Leila Alidoust
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  5. Azadeh Tohidi
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  6. Majid Pornour
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  7. Hamidreza Hajfarajollah
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  8. Hossein Shahbani Zahiri
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  9. Kambiz Akbari Noghabi
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Correspondence to Kambiz Akbari Noghabi.

Additional information

Hakimeh Sharafi and Venos Derakhshan contributed equally to this work.

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Sharafi, H., Derakhshan, V., Paknejad, M. et al. Lactobacillus crustorum KH: Novel Prospective Probiotic Strain Isolated from Iranian Traditional Dairy Products. Appl Biochem Biotechnol 175, 2178–2194 (2015). https://doi.org/10.1007/s12010-014-1404-2

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  • DOI: https://doi.org/10.1007/s12010-014-1404-2

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